It's another Two for Tuesday! Two yummy recipes to make your meal complete!! Sometimes I get hungry for Chinese food but want to try make it a little bit healthier and without all the MSG! I rarely cook with cornstarch as it is basically like white flour, only totally processed down corn. However, it does make this chicken so light and crispy! So I did my research, at 30 calories a tablespoon and only a 1/2 cup in this recipe, it only adds about 25 calories to a serving.
This recipe tastes better than a lot of Chinese sweet-and-sour chicken. I won't lie, it is somewhat tedious to make as I am not a dredger or a fryer in the skillet because that takes so much time but it is so so worth it! The Family gobbles this down, and there are lots of
"Oh that was so good!"
BAKED SWEET AND SOUR CHICKEN
4 boneless chicken breasts, cut into bite sized pieces
Salt and pepper
1/2 cup corn starch
2 eggs, slightly beaten
1/3 cup canola or olive oil
2/3 cup sugar
1/2 cup distilled white vinegar
6 Tablespoons ketchup
2 Tablespoons Soy Sauce
1 teaspoon garlic salt
Preheat oven to 325 degrees. Salt and pepper chicken pieces. Heat oil over med heat in large skillet. Place cornstarch and eggs, in two bowls and have ready by skillet. Dredge chicken very lightly in cornstarch, then in egg and fry pieces in skillet til crisp but not cooked through. Place pieces in 9x13 glass dish. Whisk together sugar, vinegar, ketchup, soy sauce and garlic salt. Pour over chicken. Bake for an hour, turning chicken every 20 minutes. Prepare rice with the last 15 minutes if bake time.
In dish after Fried//Topped with sauce//After baking
4 cups brown rice, cook the day before and store in fridge
1/2 cup chopped onion
1 cup frozen peas
1 cup and carrots, partially thawed
2 teaspoons minced garlic
2 eggs, slightly beaten
3 Tablespoons Sesame Oil
Heat oil in med-high heat and saute onions, veggies and garlic til tender, slide to side of skillet and add eggs, scramble. Add your rice and soy sauce and cook til heated through.
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"At home I serve the kind of food I know the story behind.'